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Ingredients
1 cup Butter
2 cup Sugar
4 Eggs
3 cup Flour, all-purpose, sifted
2 tsp Baking powder
1 cup Milk
1 tsp Vanilla extract
1 tsp Ground cloves
1 tsp Ground cinnamon
1/2 cup Raisins
1/2 cup Pecans, chopped
Pecan halves for garnish FILLING/FROSTING
2 1/2 cup Sugar
3 tbsp Flour, all-purpose
1/2 tsp Salt
1 cup Water, boiling
1 1/2 tbsp Lemon zest, grated
1/4 cup Lemon juice, fresh
4 1/2 cup Coconut, grated
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Method
For cake: grease and flour
four 9- inch round cake pans. cream butter; gradually add sugar, beating
well at medium speed with an electric mixer. Add eggs one at a time; beat
well after each addition. combine flour and baking powder; add to creamed
mixture alternately with milk, beginning and ending with fbur mixture.
Mix after each addition. Stir in vanilla. divide batter in half; stir
spices, raisins and pecans into one half. Pour plain batter into 2 of
the cake pans and spiced bauer into the other 2 pans. Bake at 350 °F for
20 to 25 minutes or until cake tests done . cool in pan for 20 minutes;
remove from paos and cool completely on wire racks. prick layers at 2-inch
intervals with a wooden pick. Spread frosting/filling between layers and
on top and sides of cake, stacking layers with a light layer on top of
each spice layer. Garnish with pecan halves, if desired. for filling/frosting:
combine sugar and flour in medium saucepan; stir in remaining ingredients.
Bring to a boil over medium heat, stirring constantly. cook for 5 minutes
or until thickened, stirring constantly; cool mixture completely before
filling and spreading on cake.
Makes 12 Servings.
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